[Sca-cooks] puff pastry

[Johnna Holloway]

Plat is of course 1600. We do have a surviving copy dated as such.
The 1602 and 1603 have been microfilmed and are on EEBO, so
1605 is perhaps the 4th edition.

Johnnae

Micheal wrote:

> Greetings
> That would be "new" pastry in Delightes for ladies 1605. As well as 
> Florio 1598 Fogliata as puff paste. The good Huswifes Jewwell 1586 are 
> a few off the top of my head. I would have to actually crack a book to 
> find more. But I would estimate that Puff Pastry came into practice in 
> the late1400-1500 time line long enough that some one finally wrote it 
> down some where in the 1500 hundreds.
> Okay straight out of A booke Cookery
> " Puff Pastry is thought to been perfected by the brilliant chefs to 
> the court of Tuscany, perhaps in the fifteenth century .  --- One of 
> the Difficulties in Tracing the history arises from its Italian Name 
> Pasta sfoglia , and its French name pate feuilletee."
> Which tends to make me think it was around slightly longer in rougher 
> forms. Because they had to work get the idea from some where to 
> developed.
> Da.
> ----- Original Message ----- From: "Phil Troy / G. Tacitus Adamantius" 
> <adamantius.magister at verizon.net>
> To: "Irmgart" <irmgart at gmail.com>; "Cooks within the SCA" 
> <sca-cooks at ansteorra.org>
> Sent: Wednesday, March 16, 2005 2:19 PM
> Subject: Re: [Sca-cooks] puff pastry
>
>
>> Also sprach Irmgart:
>>
>>> OK... I have no idea even where to start with finding the answer to
>>> this, so i thought I'd ask all of you educated cook type peoples ^_~
>>>
>>> Is puff pastry or a technique similar to puff pastry period?
>>>
>>> My gut instinct is "no." It has the feel of frou frou 19th c. French
>>> cooking to me, but I haven't done any deep research into it (I've
>>> googled but only spent about 20 min looking)
>>>
>>> Thanks!
>>
>>
>> There's a more-or-less-recognizable puff pastry recipe under that 
>> name in Sir Hugh Plat's Delightes for Ladies, IIRC, which would put 
>> it no later than the late-16th-early-17th centuries. There may also 
>> be similar recipes in The Usual Suspects for the time period, Markham 
>> and Digby. It's almost certainly at least as old in France, and may 
>> have Arabic or Andalusian antecedents that are considerably older.
>>
>> HTH,
>>
>> Adamantius 
>
>